Red River College is getting $1-million in federal funding to start construction on a new culinary research lab at the Paterson GlobalFoods Institute in the Exchange District.

The funding comes from the Canadian Foundation for Innovation's College-Industry Innovation Fund; Science and Sport Minister, the Honourable Kirsty Duncan, today announced a total of more than $10.6-million for research infrastructure projects at 11 colleges and polytechnics across the country.

RRC president Paul Vogt says the lab will give a huge boost to their culinary arts and hospitality program.

The new culinary research lab will have two kitchens -- one fully equipped commercial kitchen and one modular kitchen for project-specific equipment--, along with an analytical and culturing lab, a client colloboration and focus group space, and a specialized food photography room. It will go on the eleventh floor of the Paterson GlobalFoods Institute at Main Street and William Avenue.

Joel Lamoureux, research manager of the culinary research program at the Institute, says he's excited to get in there.

"As our program evolves, (we) need a bit more equipment, more space," says Lamoureux.

Lamoureux, Kyle Andreasen, and Heather Hill were at today's announcement, showing off food products made in partnership with RRC's culinary program. Some of the foods shown include a miso paste that uses spent grain from local microbreweries, hemp macaroons, and beer-flavoured pretzels.

RRC says the $1-million grant is part of a $2.75-million renovation and equipment acquisition plan.